Hot Chocolate Cupcakes

My sister wanted to make a chocolate dessert for our family's Thanksgiving gathering. I had just pulled this recipe from the latest Family Circle magazine but hadn't had a chance to try them.

Of course they were a hit. The adults enjoyed them but the kids adored them! Tasty little cupcakes that look like their favorite winter drink- and covered with marshmallows! What's not to like?

This is a great recipe for the kids to help with. From working the mixer and adding ingredients to decorating with marshmallows and the candy cane.

The only thing I would change the next time I make these is to add about 2oz melted semisweet chocolate to the cake batter for a bit more richness and moisture. You'll see that addition in the recipe in italics.

Recipe makes 12 cupcakes

Ingredients
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar

2oz semi sweet bakers chocolate, melted and slightly cooled
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
2 cups confectioners' sugar
1/4 cup solid vegetable shortening
2 tablespoons plus 2 teaspoons milk or water
1 1/4 cups mini marshmallows
3 candy canes

Directions
1. Heat oven to 350 degrees F. Line indents of a standard-size 12-cup muffin pan with cupcake liners.
2. Cupcakes. In medium-size bowl, combine flour, cocoa powder, baking soda and salt.
3. In large bowl, with mixer on medium-high speed, beat butter and sugar until smooth and creamy, 2 minutes. Slowly mix in 2 oz melted semi sweet bakers chocolate. Beat in eggs and vanilla until fluffy, 1 minute. On low speed, beat in flour mixture alternately with milk, beginning and ending with flour mixture. Fill each cupcake liner two-thirds full (about 3 tablespoons of batter per liner).
4. Bake at 350 degrees F for 25 minutes or until toothpick inserted in centers comes out clean. Remove cupcakes
from pan to wire rack; let cool.
5. Topping. In medium-size bowl, with mixer on low speed, beat confectioners sugar, shortening and milk or water until smooth. Spread over cupcakes, about 2 tablespoons for each. Top each cupcake with 8 or 9 mini
marshmallows. With a serrated knife, cut wrapped candy canes into 2-inch pieces. Unwrap and tuck a piece into each cupcake.

291 calories per cupcake